HOC | HONDURAS OCOTEPEQUE BELÉN GUALCHO
Cold Brew Bold Profile | Medium-dark roast
Tasting Notes: Dark Chocolate, Toast, Caramel
IT ALL STARTS AT THE COFFEE FARM
The village of Belen Gualcho is in the eastern corner of Ocotepeque, in the foothills of Cerro Las Minas, the highest mountain in Honduras. This area is super ideal for coffee growing: it has high humidity in the mornings and it’s dry and hot in the afternoons. Belen is known for great vegetables, as well as great coffee - and a lot of people who live around there travel to their farmer’s market on the weekends.
Don Jesus Mata & Jesus Mata
Don Jesus Mata & Jesus Mata
Don Jesus Mata & Jesus Mata
Don Jesus Mata & Jesus Mata
Don Jesus Mata & Jesus Mata
Finca T. leadership team
Don Jesus Mata & Jesus Mata
Horseback riding
Coffee flower buds
Coffee picker
Christmas gift giving
TRACEABILITY
COUNTRY
Honduras
PRODUCER
Belén Gualcho
REGION
Ocotepeque
VARIETAL
Typica, Caturra
PROCESSING
Washed
ALTITUDE
1600 meters
DID YOU KNOW
Honduras is one of the largest coffee producers in Latin America. In 2020, production of green coffee in the Central American country was more than 5.1 million 60-kilogram bags.
PRICE TRANSPARENCY
$2.75
Price paid by Driftaway (per pound avg. across Feb 2020 coffees)
$1.40
Fair Trade price per pound
1.42
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
We purchased this coffee from Finca Terrerito, who have an importing business for their own farm, but also buy coffees from local farmers. Aldemo Lopez from Finca T. was introduced to Don Jesus Mata in 2018, and was able to taste coffees from both his farm and neighboring farms. He liked it so much that he’s been connecting roasters to this group of producers ever since.
AVERAGE CUPPING SCORE
86.25
/100
86.25
SCAA Cupping Score
25 x 69 kg
Bags purchased
2 years
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 20th June to 14th July in Long Island City, Queens. We typically use the Loring S35 Kestrel roaster for this profile - this roaster roasts the beans through convection (heated air) roasting. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
